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Chicken Ricotta Meatballs with Spinach Alfredo Sauce

A delicious fusion of classic Italian meatballs and a creamy spinach Alfredo sauce, perfect for cozy family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 lb ground chicken (or turkey for a leaner option) Turkey can be used as a leaner alternative.
  • 1/2 cup ricotta cheese Whole milk ricotta for a creamier texture.
  • 1/2 cup breadcrumbs Italian-seasoned for added flavor, but plain works too.
  • 1 large egg Use at room temperature for best binding.
  • 2 cloves garlic, minced Fresh garlic makes a huge difference.
  • 1/4 cup Parmesan cheese, grated High-quality Parm enhances flavor.
  • 1 tablespoon parsley, chopped Fresh is more aromatic than dried.
  • Salt and pepper to taste
Spinach Alfredo Sauce Ingredients
  • 2 cups fresh spinach Or use 1 cup frozen spinach, thawed and drained.
  • 1 tablespoon butter Use unsalted butter.
  • 1 cup heavy cream Or use half-and-half for a lighter version.
  • 1 cup Parmesan cheese, grated Essential for creaminess.
  • 2 cloves garlic, minced Fresh is preferable.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and grease a baking sheet with cooking spray or olive oil.
  2. In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, egg, minced garlic, Parmesan cheese, parsley, salt, and pepper. Mix thoroughly, being careful not to overwork the meat.
Shaping and Baking
  1. With damp hands, scoop out spoonfuls of the mixture and roll them into golf ball-sized meatballs. Place them on the greased baking sheet.
  2. Bake the meatballs for 20-25 minutes until golden brown and cooked through, checking for doneness at 165°F (74°C).
Making the Spinach Alfredo Sauce
  1. In a skillet, melt 1 tablespoon of butter over medium heat. Add the remaining minced garlic and sauté for 30 seconds until fragrant.
  2. Add the fresh spinach and cook until wilted, about 2-3 minutes.
  3. Pour in the heavy cream, season with salt and pepper, and bring to a gentle simmer. Reduce heat to low and whisk in the Parmesan cheese until smooth.
Combine and Serve
  1. Once the meatballs are baked, carefully add them to the Alfredo sauce and toss gently until coated.
  2. Serve hot with a sprinkle of fresh parsley, alongside garlic bread or over pasta.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can prepare the meatballs ahead and refrigerate for up to 24 hours before cooking.